Hope that helps.
Brine ingredient formula:
Cumin 50 g, Nutmeg (alias jade fruit) 60 g, Grass pom 50 g, Tangerine peel 50 g, Cinnamon 75 g, Yamana 50 g, Sand Kernel 45 g, Wood Fragrance 50 g, Licorice 50 g, Fragrant Seed (Schisandra) 30 g, Angelica 60 g, Woolly Peach 50 g, Agarwood 40 g, Cumin 50 g, White Cometh 50 g, Liang Ginger 50 g, Bai Zhi 75 g, Hawthorn 60 g, Red Kom 60 g, Grass Fruit 50 g, Pangolin 70 g, Cloves 80 g, Gan pine 50 g, Thyme 50 g, Sandalwood 50 g, 200 grams of peppercorns, 200 grams of star anise.
Brine modulation method:
Medicinal water preparation method:
Boil 45-50 kg of water on high heat, put in the above medicinal materials on low heat and boil for 4 hours after filtering (at this time the water is about 40 kg left), add 45-50 kg of water to the other pot to cook the filtered herbs again (about 4 hours), filter again and mix the two soups into a clean bucket, and the medicinal water is ready.
Key points: The above medicinal materials require the use of good medicinal materials without moisture and mildew, and it is best to cover the lid when cooking; the boiled medicinal material water should be used in conjunction with the original chicken soup old brine; the boiled medicinal material water should be taken with a special spoon, so as not to pollute the oil and raw water into the soup, resulting in its acid rot deterioration; the medicinal material water should avoid high temperature and can be stored for a long time.
Brine soup production process:
Put 1 old hen, 3 kg of barrel bone (broken), 2 kg of pork belly with skin or hoof into 40 kg of water and bring it to a boil, beat off the blood foam sewage, reduce the heat until it is stewed (about 5-6 hours), filter out the slag with gauze to leave the soup (about 5 kg of water), and then add 1.5 kg of salt, 1 kg of monosodium glutamate, 6 bottles of Shaoxing flower carving wine, about 1500 grams of medicinal water, 500 grams of ginger slices, an appropriate amount of chili pepper (depending on the taste of each place), ethyl maltol 30 grams, fried sugar color 400 grams, Bring to a boil again to become an old brine.
Brine operation essentials:
A, special halogen, the mixed original chicken soup old brine pot standby, generally divided into brine beef and mutton a pot; pig chicken duck for a pot; bean tendons, peanuts, vegetarian food for disposable brine (because the soup of brine soy products is fragile, so each time only scoop out a little, after use up will be poured).
B. After dividing the pot, no matter which kind of halogen product raw materials are put into the original brine soup, it is necessary to supplement the medicinal material water and various spices (so that the taste of the brine is sufficient), and the proportion of medicinal materials and seasonings added to different raw materials is not the same, such as:
Chicken meat (including chicken, chicken wings, chicken feet, chicken gizzards, chicken thighs, etc.) is counted at 5 kg: salt 80 grams, monosodium glutamate 30 grams, flower carving wine 1/4 bottle, ethyl maltol 3 grams, chili pepper 50 grams, ginger 400 grams (can be put more to add flavor), medicinal water 300 grams.
Duck, pork (including brine duck, duck paws, duck wings, pig ears, pig hands, pig trotters, etc.) according to 5 kg: salt 90 grams, monosodium glutamate 30 grams, flower carving wine 1/2 bottle, star anise 25 grams, peppercorns 75 grams, pepper 60 grams, ethyl maltol 3 grams, ginger 300 grams, medicinal water 300 grams.
Dishes:
Taste of brine oxtail
Directions: Rinse 1 piece of frozen oxtail in clean water to purify the blood, put it into the brine soup, add 1 packet of thirteen spices, salt, ginger, green onion, flower carving wine, dried chili pepper, peppercorns, the juice must be flooded over the oxtail.
The key to brine: dried chili peppers, ginger, flower carving wine should be heavier, aggravating the spicy taste; you can also add bright red millet pepper, roasted flavor, beef extract, ham juice, ice flake sugar seasoning.
I tried it according to this recipe and the effect was very good, but when I communicated, Master Zhang said that although the brine tasted good, it would turn black when used. According to my usual experience, if the brine is released with raw soy sauce and sugar color, it is easy to blacken after repeatedly brine raw materials, so I change the sugar color to southern milk during the processing process, which can make the brine products beautiful in color, and avoid the long-term use of brine color blackening. In addition, I changed the flower carving wine in the recipe to my own five-spiced wine, which also worked very well. Now this brine has been used in the store for more than a month, the taste of the product is very standard, and the raw materials are also easy to season in the pan.
The method of five-spice wine: the licorice, cumin, star anise, cinnamon, sand ginger each 500 grams into powder mixed well, take every 300 grams of compound powder plus 1 kg of white wine soaking, so that the powder sinks to the bottom, the powder and wine aroma are fully integrated after pouring out the wine retention, repeat this action three times, every 300 grams of powder about five spices